A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

is caught nearest to the shore in the shallower pools, and has the strongest flavour. The red shrimp is generally much smaller in size and more refined in flavour. When freshly boiled, shrimps are excellent as a breakfast relish, but when stale they are far from wholesome. Allow a good handful of coarse salt to the quart of water when boiling; as soon as they have attained a nice colour they are done. =Shrimps, Potted.=--In potting shrimps, after they have been well boiled, take care to pick off both heads and tails and to twist them dexterously out of the shells. As a good quantity of shrimps are required to make a small amount, it is as well to benefit by an opportunity of shrimp sauce being required, and so set aside the heads and tails to be used for the latter purpose. After having thoroughly pounded the bodies of the shrimps in a mortar, put in a small saltspoonful of salt and the same of pepper, and one or two ounces of fresh butter. Pound all well together, press into small pots, and pour clarified butter on the surface to exclude the air. Shrimp butter is made in the same way, only adding an _equal_ quantity of butter to the paste. Neither of these will keep good many days. =Shrimp Forcemeat=, for stuffing sea or fresh-water fish. Shred some shrimps and add to them an equal quantity of fresh breadcrumbs. To a tablespoonful of fresh butter add a saltspoonful of seasoning, and a beaten egg. Make the shrimps and crumbs into a stiff paste with this. Particularly good as a forcemeat for pike and carp. =Shrimp Patties.=--(The same mixture is used for shrimp "vol-au-vent"). Pick off the heads and tails from freshly-boiled shrimps, and shell them. Put the shells into a saucepan, cover them with water, and boil gently for a quarter of an hour. Strain the liquor, then thicken it with a teaspoonful of arrowroot, add the yolk of an egg, salt and pepper to taste, a small nob of butter, stir all together over the fire; when